Finely chop the 1 large onion and 3 cloves of garlic.

Heat 1 tablespoon of cooking oil in a pot over medium heat. Sauté the chopped onion and garlic until the onion is softened, about 4 to 5 minutes.

Add the chili paste, tomato paste, dark soy sauce, ground cumin, paprika powder, ground coriander, dried oregano, ground cinnamon, and bay leaves to the pot. Stir for 1 minute to coat the onion mixture.

Pour in the 900 ml vegetable broth and add the 80 g large soy chunks. Stir well and bring the broth to a gentle simmer.

Simmer for about 5 minutes, until the large soy chunks are soft. Lift the soy chunks from the broth with a slotted spoon.

Pull the softened large soy chunks apart into shreds with two forks or clean fingers. Taste the broth and season it with salt if needed, then keep it at a low simmer.

Roughly chop the fresh coriander and cut the lime into wedges.

Heat the remaining 1 tablespoon cooking oil in a frying pan over medium-high heat. Dip 1 small corn tortilla briefly into the hot broth.

Place the dipped tortilla in the hot frying pan. Add one-third of the shredded large soy chunks and fresh coriander to one half of the tortilla, then fold it closed.

Fry the folded taco until crisp and lightly browned on both sides, about 1 to 2 minutes per side. Repeat with the remaining small corn tortillas and filling.

Ladle the hot birria broth into serving bowls. Serve the tacos with lime wedges and the remaining fresh coriander.